Vietnamese Caramelised Tofu with Red Peppers

Vietnamese Caramelised Tofu with Red Peppers

Serves 6

Ingredients

• peanut oil for frying
• about 600g (21 oz) firm tofu, dried on paper towel and sliced
• 2 medium onions, halved and sliced lengthwise
• 100g (1/2 cup) granulated (white) sugar
• 4 tbsp soy sauce
• 2 tbsp rice wine or sake
• 2 tbsp rice vinegar
• 1/2 tsp sesame oil
• 2 cloves garlic, crushed
• chilli flakes to taste (I use about 1/2 tsp)
• 1-2 red peppers (depending on size), chopped
• 2 spring onions (scallions), chopped

Instructions

1. Heat a couple of tablespoons of peanut oil in a large skillet and fry tofu until golden on both sides (you may need to do it in 2 batches). Remove from pan and set aside to drain on paper towel.
2. Add a dash more oil if needed and fry onion on medium heat for a few minutes, just until softened.
3. Whisk together sauce ingredients (sugar > chilli flakes), pour into pan and bring to a simmer over high heat.
4. Stir in tofu and let cook over high heat until sauce caramelises, about 5 minutes.
5. Add red pepper and stir fry until just cooked but still crisp.
6. Serve topped with chopped spring onions.

Content and Image from pizzarossa